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Sugar Cookies

You know the kind that are nice and chewy (yet crisp) and are slathered with frosting!

While these are no where near the best sugar cookies I have eaten (moment of silence for G’s bakery which closed after G died last year and sadly took my beloved Froting topped chewy yet crisp sugar cookie with him). However, this recipe is one of the best I have baked.

I got the recipe from a wonderful cook/baker who posted this recipe on a cooking board I frequent (Shout out to WC Sistas!!). She got it from a coworker of hers and has been kind enough to pass it along to others! My sweet tooth thanks you Joelen! The dough does need to be chilled overnight for the easier rolling of the dough (but feel free to taste test it before chilling!)Oh, and don’t substitute butter for the margarine, the margarine is needed for the cookies to maintain their texture and chewiness. Butter will produce a crisper cookie so if that is what you are after, go for it, heck, they are YOUR cookies after all.

With cookie cutters or rim of drinking glass, cut out cookies. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.

Meanwhile, to prepare frosting – its a MUST for these cookies! (go all the way or not at all- lol)FROSTING